Finals week is on us once again. This week we have had to turn in a paper, do an oral presentation on the paper, take a written exam and then do a practical exam. To say it has been a busy week is an understatement. Lots research and lots of kitchen time.
The paper and oral presentation needed to be on basically any culinary food item. We had to discuss the history of it, practical daily uses for it, any religious implications of it (if any) and any strange or unusual uses of the item. This was actually a lot of fun to research.
The item I came up with was Rocky Mountain Oysters. If you are unaware of what those are, they are bull testicles. This didn't sound tasty at all at first, but the more I dug into this project the more I found out they are actually quite tasty. Historically, bull testicles and sheep testicles have been eaten for thousands of years. Once thought to enhance virility. It is still considered in some cultures to be an aphrodisiac. In actuality, the virility part is completely untrue, because any of the virility aspects of it are cooked out.
In the Western part of the US, it is not uncommon at all to serve bull testicles. Depending on the area, they are either Rocky Mountain Oysters or Prairie Oysters. They are usually skinned, battered and deep fried. They are usually served as an appetizer, but sometimes as an entree. There are quite a few festivals held in the West with Rocky Mountain Oysters as the main star.
The coolest part of all the research I did, was find the most unusual uses for Rocky Mountain Oysters. I think the most unusual is done by Wynkoop Brewery in Denver, CO. As an April Fool's joke, they produced a YouTube video about making a beer out of Rocky Mountain Oysters. The video and demand was so popular, they decided to actually brew the beer. It is called Rocky Mountain Oyster Stout. Their head brewer Andy Brown developed the beers recipe. I have included a link at the bottom of this, to their page so you can read their blog and watch the video.
I wrote to the wonderful folks at Wynkoop and told them about my project. I asked permission to talk about their product, as well as use information from their site. Mr. Marty Jones and Ms. Shannon Berner contacted me. They were more than supportive of my project. Mr. Jones offered to send me some of their Stout to sample and share with my class. Their support on this project has been a fantastic experience.
So the the big question is "How's the beer?" This is absolutely the best stout I have ever had. It has a nice dark rich color. The taste is a nice nutty, chocolate and deep coffee flavor. The beer is smooth with no bad aftertaste at all. It's almost like one of those expensive, chain coffee places iced coffee, but with a better taste and a little more kick. I think one of my favorite things about Rocky Mountain Oyster Stout, besides the taste, is the genius of marketing. They are sold in two pack cans. It's obvious the folks at Wynkoop have a great sense of humor, as well as a great love of beer.
If there were any negatives to this stout, it would be the lack of availability, especially on the East Coast. So if you get a chance to visit Wynkoop or find their beer online, by it. They brew their Rocky Mountain Oyster Stout in very limited quantities, so act fast.
Thanks again to everyone at Wynkoop Brewery; Especially Marty Jones and Shannon Berner. And just for the record, I got an A on my written project and my oral presentation.
Until next time,
Bon Appetit
http://www.wynkoop.com/beer-blog/item/178-wynkoop-releases-first-cans-of-rocky-mountain-oyster-stout
Wednesday, June 26, 2013
Monday, June 3, 2013
Everything's Better With Bacon
Because I am but a culinary student, I have taken the time to cook some things in our home to practice my skills. My most recent creation (which I cannot take credit for coming up with) is a household favorite among the kids. Bacon Mac N Cheese!
This is not some (pardon the pun) cheesy box mac n cheese, but REAL mac n cheese. One of my Chef Instructors told me about this creation of his, so I decided to make it for the family. With a house full of picky eaters, I was presently surprised that this was such a hit. But then again... it is made with bacon!
In making this, I got to practice a few different techniques and outcomes I learned in school. The first is a Roux, which is simply mixing flour with a fat. Usually clarified butter, but in this case, bacon grease.
The next is making Bechamel sauce. This is simply a white sauce made with white roux and milk. And then from the bechamel, we make a cheese sauce. I thought this was a great way to practice these various techniques and make something for the pickiest of eaters.
I will list the ingredients on here and instructions as well as I can.
1 lb bacon
8oz - 16oz flour
half gallon of whole milk
Half of Sweet Onion (Vidalia is prefered!)
2 lbs of elbow noodles
2 lbs of sharp cheddar cheese (grated)
8oz bread crumbs
Kosher Salt
White Pepper
Nutmeg
Bay leaf
Cloves (2)
This makes a TON!! But well worth it!
First you need to cook the bacon. After all the bacon is cooked, set it off to the side. Drain the grease off. I drain mine through a napkin and into a jar. This helps keep the grease as clean as possible. (Mmmm... clean grease!)
Get a stock pot and pour the grease in it. Put over medium heat. Slowly mix in the flour until you have something that resembles almost a paste like consistency. Constantly whisk while mixing the two ingredients. Once this is done, you should have what is known as white roux... although it's more of a blond roux because of the bacon grease.
Turn the heat down to med low... then start slowly and gradually adding the milk. Keep whisking the during this process. Also get a spatula to work the edges of the pot where the whisk doesn't reach. As you work in the milk... the sauce will start to thicken as you whisk. Keep adding milk until you have something that looks about like cake batter. Maybe just a little thinner. This is now your bechamel. Turn this down to a simmer. Stirring with the spatula about every 2 - 5 minutes to keep it from sticking to the bottom of the pot. This needs to simmer for at least 15 minutes, but 30 is better. Do NOT cover. Season with kosher salt (to taste) and just a pinch of white pepper.
Take the half of an onion, cut a slit in it. Place the bay leaf in the slit. Then take the cloves and stick them in the onion as well. (Make it a little face). Put this in the bechamel while simmering.
After the simmering period, remove the onion (use a small strainer and scoop it out). Then slowly add the grated cheese to the mixture. Don't add all of it. You need some for the top! Maybe turn the heat up a little to help melt the cheese. KEEP STIRRING! If the sauce gets too thick, you can add a little milk to thin it out again. Once the cheese is melted in, turn back down to simmer... stirring occasionally.
While this is simmering... cook your noodles. While the noodles are cooking, make your topping. Take the crisp bacon and break it down into small pieces. Size is all up to you! Put the broken bacon, cheese and bread crumbs into a bowl and mix together with your hands.
Once the noodles are done, drain and fold into the cheese sauce. Once all blended together, place in a deep Corningwear type dish. Cover with your topping and place in the oven at 350 for about 20 minutes or until nice and bubbly.
Take this dish to the next family reunion or work party and you will be the hit of the party!
Until next time...
Bon Appetit
This is not some (pardon the pun) cheesy box mac n cheese, but REAL mac n cheese. One of my Chef Instructors told me about this creation of his, so I decided to make it for the family. With a house full of picky eaters, I was presently surprised that this was such a hit. But then again... it is made with bacon!
In making this, I got to practice a few different techniques and outcomes I learned in school. The first is a Roux, which is simply mixing flour with a fat. Usually clarified butter, but in this case, bacon grease.
The next is making Bechamel sauce. This is simply a white sauce made with white roux and milk. And then from the bechamel, we make a cheese sauce. I thought this was a great way to practice these various techniques and make something for the pickiest of eaters.
I will list the ingredients on here and instructions as well as I can.
1 lb bacon
8oz - 16oz flour
half gallon of whole milk
Half of Sweet Onion (Vidalia is prefered!)
2 lbs of elbow noodles
2 lbs of sharp cheddar cheese (grated)
8oz bread crumbs
Kosher Salt
White Pepper
Nutmeg
Bay leaf
Cloves (2)
This makes a TON!! But well worth it!
First you need to cook the bacon. After all the bacon is cooked, set it off to the side. Drain the grease off. I drain mine through a napkin and into a jar. This helps keep the grease as clean as possible. (Mmmm... clean grease!)
Get a stock pot and pour the grease in it. Put over medium heat. Slowly mix in the flour until you have something that resembles almost a paste like consistency. Constantly whisk while mixing the two ingredients. Once this is done, you should have what is known as white roux... although it's more of a blond roux because of the bacon grease.
Turn the heat down to med low... then start slowly and gradually adding the milk. Keep whisking the during this process. Also get a spatula to work the edges of the pot where the whisk doesn't reach. As you work in the milk... the sauce will start to thicken as you whisk. Keep adding milk until you have something that looks about like cake batter. Maybe just a little thinner. This is now your bechamel. Turn this down to a simmer. Stirring with the spatula about every 2 - 5 minutes to keep it from sticking to the bottom of the pot. This needs to simmer for at least 15 minutes, but 30 is better. Do NOT cover. Season with kosher salt (to taste) and just a pinch of white pepper.
Take the half of an onion, cut a slit in it. Place the bay leaf in the slit. Then take the cloves and stick them in the onion as well. (Make it a little face). Put this in the bechamel while simmering.
After the simmering period, remove the onion (use a small strainer and scoop it out). Then slowly add the grated cheese to the mixture. Don't add all of it. You need some for the top! Maybe turn the heat up a little to help melt the cheese. KEEP STIRRING! If the sauce gets too thick, you can add a little milk to thin it out again. Once the cheese is melted in, turn back down to simmer... stirring occasionally.
While this is simmering... cook your noodles. While the noodles are cooking, make your topping. Take the crisp bacon and break it down into small pieces. Size is all up to you! Put the broken bacon, cheese and bread crumbs into a bowl and mix together with your hands.
Once the noodles are done, drain and fold into the cheese sauce. Once all blended together, place in a deep Corningwear type dish. Cover with your topping and place in the oven at 350 for about 20 minutes or until nice and bubbly.
Take this dish to the next family reunion or work party and you will be the hit of the party!
Until next time...
Bon Appetit
Friday, May 10, 2013
Well this is final's week for me... yes, I know it's Friday... but my first final was this morning. This test was a couple of practical test. We had to make Mayonnaise in 20 minutes from scratch. It's actually fairly easy, but can be messed up without much effort. I did well on that part and scored a perfect 100%!
The second part of the practical exam was our knife cut exam. There are 9 different cuts that had to be made. Most of the cuts had to be done 10 to 12 times each. We were graded on size, proportion and consistency. We were also graded on the clean up of our stations. I got a 93% on this part of the exam! I was beside myself! This was the one part of the four exams that I must take, that I was the least confident in, so to nail it down like that was HUGE.
Next week I have 3 written exams and 2 more practical exams, plus a national certification exam. The written exams are all on safety, sanitation and French cooking history. The two practicals are on equipment identification and then spice/oil/vinegar identification. Needless to say I will be studying a BUNCH this weekend.
I know it's not cool to brag or toot one's horn... but was SO happy to get through all of this with such high grades... I had to brag a little.
So... until next time:
Bon Appetit
The second part of the practical exam was our knife cut exam. There are 9 different cuts that had to be made. Most of the cuts had to be done 10 to 12 times each. We were graded on size, proportion and consistency. We were also graded on the clean up of our stations. I got a 93% on this part of the exam! I was beside myself! This was the one part of the four exams that I must take, that I was the least confident in, so to nail it down like that was HUGE.
Next week I have 3 written exams and 2 more practical exams, plus a national certification exam. The written exams are all on safety, sanitation and French cooking history. The two practicals are on equipment identification and then spice/oil/vinegar identification. Needless to say I will be studying a BUNCH this weekend.
I know it's not cool to brag or toot one's horn... but was SO happy to get through all of this with such high grades... I had to brag a little.
So... until next time:
Bon Appetit
Monday, May 6, 2013
Well it has been a while since I wrote anything (not that anyone noticed since no one is following this) and I felt the need to do an update.
I am at the end of my first block of Culinary school. I am enrolled at Le Cordon Bleu in Atlanta. I am having an absolutely amazing experience. My Chef Instructors are extremely knowledgeable and helpful. And one is a stand up comedian without a stage!
I am learning traditional French cooking techniques, knife skills, and general kitchen and food safety. At times it has been a bit overwhelming, but so far it's one hell of a ride! I will try to do more updates along the way. For now I will leave you with a picture of me cooking in class.
BON APPETIT
I am at the end of my first block of Culinary school. I am enrolled at Le Cordon Bleu in Atlanta. I am having an absolutely amazing experience. My Chef Instructors are extremely knowledgeable and helpful. And one is a stand up comedian without a stage!
I am learning traditional French cooking techniques, knife skills, and general kitchen and food safety. At times it has been a bit overwhelming, but so far it's one hell of a ride! I will try to do more updates along the way. For now I will leave you with a picture of me cooking in class.
BON APPETIT
Thursday, August 18, 2011
Southern Cooking
Every time I talk to one of my Northern or Western friends about Southern cooking, they are of the opinion that as long as it's fried and greasy, then it's Southern! WRONG!!! There is SO much more to cooking Southern than just deep frying something. It's not just the way food is cooked, but the preparation that goes into the meal before any eyes on the stove or burners in the oven are fired. Southern cooking is cooking with heart, soul, passion and a penchant for doing it all without breaking the bank!
I grew up in a kitchen with very deep Southern roots! My Mom and her family are from Alabama and my Pop's family is from Florida. I learned most of what I know about cooking from my Mom & Pop. I learned the art of cooking improvisation from my Mom. I learned how to use patience to create bread and cakes from my Pop. From both of them I learned the secrets of my grandparents', aunts', and uncles' kitchen prowess and how to manipulate their techniques.
Not everything I cook or eat is fried. Some of it is and it SHOULD be! The only way to make a world class Hush Puppy is to deep fry it! There just is NO other way! And I don't care what anyone one says, but if it goes in the oven... IT AIN'T FRYING!!!! So yes, I do know how to fry and fry on a regular basis. But I can do other things, as most Southern cooks can!
So what is the purpose of this blog? Why True GRITS?
The purpose is mostly for my own amusement! Let's be realistic! But it's also to inform and hopefully to BE informed! I will be sharing some of my own Southern creations on here, and would like to hear what people think after they try them on their own. I would like to hear what worked, what didn't work; what you liked or didn't like about something; basically information and constructive criticism.
As to "why True GRITS"? Because I can’t' think of anything more Southern than Grits! In this case, it's also an acronym... borrowed and changed though! So it's actually True G.R.I.T.S., which is True Guy Raised In The South!
Starting in the next day or so, I plan to put up a recipe every couple of days or so. Most are my family’s recipes, but with my little twist, so as to not give up the very guarded family secrets!
I hope you enjoy following along!
I grew up in a kitchen with very deep Southern roots! My Mom and her family are from Alabama and my Pop's family is from Florida. I learned most of what I know about cooking from my Mom & Pop. I learned the art of cooking improvisation from my Mom. I learned how to use patience to create bread and cakes from my Pop. From both of them I learned the secrets of my grandparents', aunts', and uncles' kitchen prowess and how to manipulate their techniques.
Not everything I cook or eat is fried. Some of it is and it SHOULD be! The only way to make a world class Hush Puppy is to deep fry it! There just is NO other way! And I don't care what anyone one says, but if it goes in the oven... IT AIN'T FRYING!!!! So yes, I do know how to fry and fry on a regular basis. But I can do other things, as most Southern cooks can!
So what is the purpose of this blog? Why True GRITS?
The purpose is mostly for my own amusement! Let's be realistic! But it's also to inform and hopefully to BE informed! I will be sharing some of my own Southern creations on here, and would like to hear what people think after they try them on their own. I would like to hear what worked, what didn't work; what you liked or didn't like about something; basically information and constructive criticism.
As to "why True GRITS"? Because I can’t' think of anything more Southern than Grits! In this case, it's also an acronym... borrowed and changed though! So it's actually True G.R.I.T.S., which is True Guy Raised In The South!
Starting in the next day or so, I plan to put up a recipe every couple of days or so. Most are my family’s recipes, but with my little twist, so as to not give up the very guarded family secrets!
I hope you enjoy following along!
Subscribe to:
Posts (Atom)